RRLDK - Culinary Sous Chef

OUR PURPOSE AND CULTURE

We are driven to create a future where people and place enrich one another. We are wholly committed to rooting ourselves more deeply in every place we are in while setting new benchmarks for positive impact.

As a pioneering collective with a common purpose, we curate extraordinary moments and honor the soul of every place along our journey. At Rosewood Hotel Group, we answer The Calling. Together, we Make the Place.

The Culinary team is at the heart of delivering Rosewood Residences' exceptional dining experiences, combining creativity, precision, and passion to create memorable moments for every resident. Working within a refined residential culinary environment, the team is dedicated to upholding the highest standards of quality, presentation, and personalized service. The Culinary Sous Chef works in close partnership with the Culinary Head Chef, collaborating across the culinary team and residential operations to ensure seamless daily operations and an elevated resident experience.

At Rosewood Residences Lido Key, we are committed to delivering exceptional, personalized service in a luxury coastal setting. As Culinary Sous Chef, you serve as the Culinary Head Chef's primary culinary partner and the kitchen's operational anchor. You will take full supervisory authority over the culinary team in the Culinary Head Chef's absence, driving daily kitchen execution, maintaining the highest standards of food quality and consistency, and cultivating a collaborative, high-performing environment that reflects Rosewood's commitment to craftsmanship and Relationship Hospitality.

• Assume full supervisory authority over kitchen operations and culinary team members in the Culinary Head Chef's absence, ensuring uninterrupted service excellence.
• Prepare, cook, and present high-quality dishes for residents, guests, and special events to Rosewood's standards of taste, consistency, and presentation.
• Collaborate with the Culinary Head Chef on menu development, incorporating fresh, seasonal, and locally inspired ingredients that reflect the Lido Key coastal experience.
• Execute menus and daily specials with precision, ensuring proper portion control, recipe adherence, and consistency across all service periods.
• Accommodate dietary restrictions, allergies, and specialized nutritional requests with care and meticulous attention to detail.
• Supervise, guide, and support all kitchen team members including Culinary Chef de Partie, Culinary Demi Chef, and Culinary Steward, delegating tasks and monitoring workflow to maintain operational excellence.
• Train, coach, and mentor culinary team members to strengthen skills, uphold culinary standards, and foster continuous professional development.
• Monitor service flow and lead expediting during peak service periods to ensure timely, seamless delivery.
• Deliver exceptional, personalized hospitality by engaging with residents and developing a deep understanding of their dining preferences.
• Support special dining experiences including private events, holiday celebrations, and community gatherings.
• Uphold the highest standards of food safety, sanitation, and hygiene in full compliance with health regulations and Rosewood standards.
• Ensure proper food handling, storage, labeling, and temperature control at all times.
• Maintain a clean, organized, and safe kitchen environment through regular inspections of workstations and equipment.
• Assist with inventory management, ordering, receiving, and stock rotation to ensure quality and minimize waste.
• Monitor food usage and implement strategies to improve efficiency, reduce waste, and support cost control objectives.

• Minimum three years of progressive culinary experience within a luxury, upscale, or fine-dining environment.
• Demonstrated experience leading or supervising a kitchen team, with the ability to assume full operational responsibility.
• Culinary Arts degree or diploma preferred; equivalent professional experience considered.
• Food Handler or Food Safety certification required;
  Serv Safe Manager certification preferred.
• Strong knowledge of modern culinary techniques, seasonal menu development, and presentation standards.
• Experience accommodating dietary restrictions, allergen-sensitive requests, and wellness-focused cuisine.
• Excellent organizational and communication skills with the ability to direct a team under pressure.

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